I feel that for the asking price, any person who has not purchased one may be better suited to search for a used countertop model which come in either propane or natural gas (bakers pride, vulcan, comstock castle to name a few) that can be had at a very reasonable price, mount it to a properly sized SS table on caster wheels and you have a very well built and very well suited "slightly portable?" oven that will outperform any of these types...for many years. That's just my opinion though, I may be wrong.

There's no 'supercharging' equivalent with an outdoor grill. No free lunch. While a convection fan can, to an extent, 'supercharge' an indoor oven, it's still contingent on BTUs, and due to the fact that this oven uses no electricity, it's obvious there's no fan in this system.

Other factors can improve the way an oven performs, such as dome height and deflection/disruption, but those factors are not in play here. This is a tall ceiling-ed propane grill with a hinged front door. Nothing more, nothing less. There's no voodoo that will ever make this 16K grill act like a 40K+ grill.

Logged

enter8

The original poster made a request for members to share any experiences they had with the Pacific Living Gas Fired Pizza Oven. Just because you say something won't work doesn't mean others can't investigate it for themselves

Wow fellas. All I wanted to do was comment on an outdoor pizza oven that I have and use regularly and offer an answer to the guy who started this post. I didn't realize I was getting into a big BTU discussion. I own a Pacific Living outdoor pizza oven and I love it. Sorry you guys don't think it works well. Cook on it, then call me a liar. This is my first "experience" in an online blog and I'm not sure that I will try another one. I thought this would be a good forum to learn some stuff. I guess I was wrong. Thanks again for the warm welcome. I hope you don't do this to all new people who join.RJ..........out!

Wow fellas. All I wanted to do was comment on an outdoor pizza oven that I have and use regularly and offer an answer to the guy who started this post. I didn't realize I was getting into a big BTU discussion. I own a Pacific Living outdoor pizza oven and I love it. Sorry you guys don't think it works well. Cook on it, then call me a liar. This is my first "experience" in an online blog and I'm not sure that I will try another one. I thought this would be a good forum to learn some stuff. I guess I was wrong. Thanks again for the warm welcome. I hope you don't do this to all new people who join.RJ..........out!

rj,You crack me up with your 'Lil Red Riding Hood story. I really hope you stick around dude, you sound like you could be a lot of fun!Please realize that in no way did anyone try to make you out as a liar. Calm down and please read back over the thread....this site has some extremely talented experienced people and maybe that can be a bit intimidating to some folks. But believe me, it is knowledgeable advice and it is free....and the best part about it is you are always free to jus turn the page bruddah....so please stick around.Bob

This is all very unfortunate but it could have easily been avoided simply by treating rjthegreek with the respect he deserved. Rude and intemperate remarks can be hurtful, and they have consequences. Moreover, this kind of behavior can have consequences that go far beyond the loss of a single member. Other members and guests may read the thread and decide not to join the forum or to leave if they are already are members because they don't like what they see. If left unchecked, this does not bode well for the forum.

This is all very unfortunate but it could have easily been avoided simply by treating rjthegreek with the respect he deserved. Rude and intemperate remarks can be hurtful, and they have consequences. Moreover, this kind of behavior can have consequences that go far beyond the loss of a single member. Other members and guests may read the thread and decide not to join the forum or to leave if they are already are members because they don't like what they see. If left unchecked, this does not bode well for the forum.

scott123

This is all very unfortunate but it could have easily been avoided simply by treating rjthegreek with the respect he deserved.

Peter, please provide an example of a post that was disrespectful towards RJ. RJ loves this grill. My experience with thermodynamics tells me unequivocally that this grill is garbage. The focus has been on the grill, not RJ. If RJ wishes to perceive my hatred for this product as hatred for him, then he is completely off the mark.

I love curry. When I meet people that hate curries, I don't treat it like a personal insult.

Peter, please provide an example of a post that was disrespectful towards RJ. RJ loves this grill. My experience with thermodynamics tells me unequivocally that this grill is garbage. The focus has been on the grill, not RJ. If RJ wishes to perceive my hatred for this product as hatred for him, then he is completely off the mark.

I love curry. When I meet people that hate curries, I don't treat it like a personal insult.

scott123,

I will send you a PM rather than use this thread to cite chapter and verse. I was also thinking of other threads and even other members when I posted in Reply 34. But what I will say here is that it is perfectly appropriate to state facts. But how the facts are presented is just as important, and arguably even more important, than the facts themselves. If someone is put on the defensive or insulted or made to feel inferior, stupid or lacking in some way, they will most likely ignore or not accept the facts anyway. All they will see and remember is the personal affront.

I also have the benefit as a Moderator of seeing all of the RTMs (Reports to Moderators), the Ignores and requests by members to have their accounts closed. In several cases, we lost some very good members because they felt that they were mistreated by others. We have also lost some members who, rather than asking that their accounts be closed, just left the forum. As a free and open, not-for-profit resource, this forum depends on getting and keeping good members. It is from these members that the forum gets Supporting Members to help pay the bills, which are no longer insubstantial now that the forum has grown so fast and much larger. If not enough people become Supporting Members or they leave or don't renew their subscriptions because they are not happy with the the way the forum is going, then cost recovery becomes a real problem. It also means having to run a tight ship.

I'm sure anyone who makes the effort to purchase a product solely for the purpose of making pizza wouldn't be satisfied with subpar results, so perhaps they really are some tasty looking pies. I guess we'll just have to wait and see...

I'm sure the pies taste great, and I'm happy that you are happy with your purchase. That said I think your pictures will actually do you a disservice in your goal of defending this oven. They do seem to show some of the exact issues that were assumed with this oven, lack of heat and uneven heat. In your first post on this subject you comment that it's obvious none of us have used this oven, but I think the better question would be have you ever used another oven? I would guess that upon using an oven capable of producing a 60 second balanced Neapolitan bake for the first time you would have a greater understanding of the comments some made in this thread. Most users looking for an outdoor oven here expect the ability to cook fast and hot styles of pizza and that is generally what recommendations here are based on.

Jeff,You're right about this outdoor oven being the only one I've used. Heck, how many has anyone used? Anyway, I think it works great and it looks great. It was much less expensive than the alternatives and I'll keep cooking and keep enjoying. Thanks for your input.RJ

OK,I pre-heated for about 30 minutes, the gauge showed just under 400 degrees when I put the pizza in the oven, on the pizza stone that came with it. The pizza took about 8 minutes and I should have been turning more as you see some black on one edge. As I keep cooking and experimenting, I am sure that I will improve as I am still just a beginner. My neighbor is a pizza pro and she made the dough so I do not know the technique or ingredients she used, I just used her dough.. I am way better at the frozen pizzas or the super large Costco "take and bake" I cook those pretty well.. I think if it was hotter, I would have burnt it more than I did. I don't have a lot of experience but I enjoy the oven and I think it works great for me. RJ

I'm in the market for an outdoor pizza oven, does anyone have more input on this unit. I also been looking at bs and 2 stone unit, however at this time I don't think I'm ready to invest 2200 in a 2stone even though I'm sure it's well worth the price. I usually just do ny style pies if that makes a pies but would love to try other style pies if I get a unit.